Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 4 Spring onions; stem shredded
- (4 to 8)
- ; chilled in iced
- ; water to form
- ; tassels
- 1/2 Red pepper; cut into batons
- 1/2 Yellow pepper; cut into
- 1 Thin courgette; cut into 4
- ; shapes
- 4 Sprigs broccoli; blanched
- 8 lg Prawns
- 1 Piece butternut squash;
- 4 Sugar snaps or mange tout
TEMPURA BATTER
- 125 ml Chilled water
- 7 Pinches salt
- 2 tb Plain flour
- Splash of soda water
DIPPING SAUCE
Preparation
The type of vegetables you use doesnt really matter - just choose a variety of colours, flavours and textures. Tempura batter: The ingredients should be as cold as possible and the batter must be made immediately before using. It should be light, crisp and almost transparent. Chill water and egg in freezer until almost slushy. Whisk egg, salt and water until light and very frothy. Whisk in flour a little at a time keeping the batter foamy. Give it a splash of soda and a final whisk before use. Dip the vegetables and prawns in the batter and deep fat fry a few at a time. Serve immediately, on pretty plates with a hoi sin dip served in individual butter pots. Dipping sauce: Put all ingredients in a pan with 2tbsp water and simmer together to make a hot sweet sauce. Add more water if it is too thick to dip. Season with salt, pepper and a pinch of sugar if needed. Converted by MC_Buster. Converted by MM_Buster v2.0l.
